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Ingredients
US|METRIC
4 SERVINGS
- 400 grams flour (remilled)
- 100 grams flour (’00’)
- 1 yeast (sachet of dried brewer’s)
- 300 mL lukewarm water
- 1 tsp. sugar
- 10 grams salt
- 200 grams cheese (primosale, only for the Bagherese version)
- 200 grams ricotta (only for the Bagherese version)
- tomato sauce (or tomato pulp, Palermitan version)
- 4 onions (large)
- sardines (salted)
- day old bread (crust removed and crumbled)
- olive oil
- salt (to taste)
- pepper (to taste)
- oregano
- cheese (diced caciocavallo, grated for the Bagherese version)
- 1.5 kilograms durum wheat flour
- 30 grams yeast
- water
- salt
- 2 kilograms onions
- 150 grams cheese (caciocavallo)
- pitted black olives
- anchovy fillets
- extra-virgin olive oil
- tomato purée
- salt
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